Yesterday I got together with a group of local chefs/restauranteurs for casual dinner. The theme was fish/seafood and each one cooked one or two dishes... We flew in two huge cases of fresh fish and live geoduck, "chocolate" clams, and scallops.
There are some photos of the food here
alhotugh many are of the people.
I cooked cedar smoked "cavicucho" (Atractoscion nobilis)with ginger, lemon, vainilla pod, pink, black and green pepper, with asparragus-morel-mussel-infused-brown-butter-sauce. The plank was soaked in morel infused beer.
Next time we'll meet at my house and the theme will be "Chinese".